Based on this recipe. I really like egg curry and this might be a new favourite. I have nigella seeds around because I used to use them in naan – this is the first time I’ve used them in a curry.

I served it with Indian-Spiced Cauliflower Rice. I grated the cauliflower in my stand mixer, added more salt than the recipe called for, and added 1/2 tsp. cayenne and some black pepper. For some reason, I hadn’t tried cauliflower rice before and I really liked this one.

2 medium bell peppers

2 jalapenos

1/2 cup canned diced tomatoes

1/4 cup coconut oil

1/4 cup cream

3/4 teaspoon nigella seeds

3/4 teaspoon fennel seeds

1/8 tsp each: cumin, fenugreek and black mustard (the original recipe called for panch phoron but this recipe already includes the nigella and fennel that are also part of it)

2 small onions, finely chopped

3 cloves of garlic, pressed

1 teaspoon salt

1 teaspoon dried mint

6 hard boiled eggs

3 tablespoons finely chopped cilantro

Instructions

Preheat the oven to 400 degrees.

Place one of the peppers and both of the jalapenos in the oven and bake for about 15 minutes, turning once.

Chop the remaining pepper into a fine dice.

Core the roasted peppers and puree them with the tomatoes and the cream until smooth.

In the meantime, in a large pan heat the oil on medium heat until the skillet shimmer. Add in the nigella seeds, fennel seeds, cumin, fenugreek, and black mustard and cook until the seeds sizzle and crackle.

Add in the onions and garlic and saute for about 7 minutes, stirring constantly until the shallot begins turn pale golden.

Add in the chopped pepper and mix well. Stir in the pepper tomato sauce with the mint leaves.

Cut slits along the sides of the eggs to allow the sauce to penetrate and add in the eggs and the green peas and cook for 5 minutes.